Are you looking for something new to make for your Fourth of July barbecue? Well, the search is over! You’ll be the star of the barbecue with this roasted sweet potato salad. The creamy dijon dressing with a hint of maple syrup combined with the tender sweet potatoes, spice and crunch of red onion, freshness of parsley, and smokiness of bacon are perfect together. Plus, look at all those colors!
Roasted Sweet Potato Salad
2015-06-24 08:00:39
Serves 6
Total Time
30 min
Ingredients
- 6 cups peeled, cubed sweet potatoes (about 5 potatoes)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup thinly sliced red onion
- 4 slices of bacon, cooked and crumbled
Dressing
- 1/2 cup mayo
- 2 tablespoons Dijon mustard
- 2 tablespoons real maple syrup
- 1/2 teaspoon minced garlic
- 1 tablespoon milk
- 1 tablespoon chopped fresh parsley
- Salt and black pepper, to taste
Instructions
- Preheat oven to 375. Spread diced sweet potatoes on a large rimmed baking sheet. Drizzle with olive oil and toss to coat. Sprinkled with salt and pepper. Roast for 15 minutes, tossing half way through. Remove from oven and let cool slightly.
- While the potatoes roast, add all of the dressing ingredients to a large bowl and whisk together.
- Add in the roast sweet potatoes and sliced red onion and toss gently to combine with the dressing.
- Cover, and refrigerate for several hours.
- Top with crumbled bacon immediately before serving.
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